FOOD NEWS
The Best Oil For Frying Fish Is Probably Already In Your Pantry
BY JAVARIA AKBAR
Achieving crispy, delicious fried fish starts with choosing your frying oil. Canola oil is the ideal choice since it doesn’t overpower the fish and can withstand high temperatures.
Canola oil’s neutral flavor profile complements milder fish like tilapia, catfish, whitebait, and cod. The oil also works for bolder fish like salmon, mackerel, and herring.
Fish fries around 350 to 375 degrees Fahrenheit, so canola oil’s 400-degree smoke point is ideal for crisping up the coating quickly and preventing dry, rubbery, overcooked flesh.
Unlike canola, oils with a lower smoking point, like extra virgin olive oil, become acrid at a higher temp. They also impart a lingering burnt smell and taste to the fish.
Minimal flavor transfer occurs with canola oil, so you can reuse it to fry french fries without them having a fishy taste. However, the smoke point is reduced when used repeatedly.
Compared to other oils with a higher smoking point, canola is more cost-effective, especially for high-volume deep-frying. You can also use it for baking, sautéing, and more.